Serving of a food product

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Another key recommendation in the Guidelines targets three nutrients that we should limit or avoid as much as possible in our efforts to establish a healthy eating pattern. These three nutrients are highlighted on the new food labels to alert us to the amount contained in each serving of a food product. In the space provided, list these three nutrients and explain in a sentence or two why we should limit their intake. (Do not include alcohol - it is not a nutrient.)

Reference no: EM132436467

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